Cooling gazpacho

This chilled soup is a great “wake up” for the taste buds and ever so refreshing on a hot summer’s day. I tried this recipe at one of the small pintxos (tapas) bars in Spain’s San Sebastian and it turned me into a gazpacho fan – so cooling and light for lunch or supper.

By Nici Wickes
  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Cooling gazpacho
  • 100 gram stale crusty white bread (ciabatta is good)
  • 5 large ripe tomatoes
  • 3/4 cucumber, peeled,
  • 1 green capsicum
  • 2 clove cloves garlic, peeled
  • slug of olive oil
  • 75 millilitre sherry vinegar
  • sea salt and freshly ground black pepper
  • pinch sugar (optional)
  • soft herbs, to garnish
  • chopped red capsicum, to garnish
  • serrano ham, to garnish


Cooling gazpacho
  • 1
    Slice the bread, put in a bowl and cover with 100ml water to soak.
  • 2
    Cut a small cross on top of each tomato with a knife, then drop in a bowl of boiling water for 30 seconds. Drain and remove the skins.
  • 3
    In large jug or blender, put the peeled tomatoes, chopped vegetables and garlic. Add the soaked bread, olive oil and sherry. Whiz it all up until it’s very smooth.
  • 4
    Taste and add salt and pepper, and sugar too if you think it needs sweetening up. Get the perfect balance of acid, freshness and salt. Chill well before serving.
  • 5
    Serve drizzled with olive oil and garnished with herbs, red capsicum and ham.


Soft herbs refer to those with tender stems. Think basil, coriander, parsley, dill, tarragon, fennel fronds etc.

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